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    Tiramisu Cupcakes

    April 20, 2022 by Julie Marie 2 Comments

    Jump to Recipe

    I’m a big fan of tiramisu and these tiramisu cupcakes are no exception. They are so full of delicious flavor, you’ll want to make them again!

    A super soft almond Amaretto and espresso cupcake topped with fluffy Amaretto mascarpone buttercream! These cupcakes are so good and I can’t wait for you to try them!

    These tiramisu cupcakes consists of a delicious almond and coffee cupcakes topped with a smooth mascarpone buttercream! If you are fan of tiramisu then this cupcake is definitely for you! It has all of the elements of classic dessert.

    For more cupcake recipes, try Banana and Dulce de Leche Cupcakes, Chocolate Fudge Cupcakes and Peaches and Cream Cupcakes.

    WHY YOU WILL LOVE THIS RECIPE

    • If you are a tiramisu fan then these cupcakes are perfect for you!
    • This cupcake has both a vanilla and espresso batter swirled together making for the most delicious cupcake!
    • These cupcakes are topped with a super smooth mascarpone buttercream that is super easy to make and topped with a dusting of cocoa powder.
    Tiramisu cupcakes on a cake stand.

    INGREDIENTS

    These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

    • Almond flour: Almond flour gives an incredible flavor and tenderness to the cake. It makes it so light and incredibly soft.
    • Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
    • Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
    • Buttermilk: Buttermilk makes for a softer and more tender cupcake. Measure out the buttermilk and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
    • Amaretto: Amaretto is an alcohol that has lovely almond flavor. It really brings out the almond flavor in the cupcakes, and works amazing with mascarpone buttercream. If you want to make the cupcakes alcohol free, remove the Amaretto from the cupcakes recipe and replace the Amaretto in the buttercream for vanilla extract.
    • Instant espresso powder: I use Nescafe Gold espresso powder as it dissolves quickly and as a great flavor as it's 100% arabica coffee
    • Mascarpone: Mascarpone is a mild and super creamy cheese. Mascarpone is one of the key ingredients in a tiramisu and gives most incredible flavor and texture to the buttercream.
    • Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.

    See recipe card for quantities.

    Tiramisu cupcakes on a tray

    INSTRUCTIONS

    TIRAMISU CUPCAKES

    Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.

    Sift together the all-purpose flour, almond flour, baking powder and salt and set it aside. Mix together the milk, vanilla extract and Amaretto and set it aside.

    In a mixing bowl, using the paddle attachment add the butter, flavor neutral oil and sugar and mix it on high speed for 2-3 min.

    Add the eggs one at a time into the mixture and mix it in until combined.

    Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.

    Add ½ of the batter into a separate bowl and sift in the espresso powder. Gently fold it together with a rubber spatula until combined.

    Alternate by adding a bit of each of the two batters into the 12 cupcake liners and with a tooth pick swirl the two batters together. Bake them for 20-23 min or until a cake tester comes out clean.

    Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.

    A Tiramisu cupcake cut in half.

    MASCARPONE FROSTING

    Take the butter and mascarpone out of the fridge 10 min before starting. Cut the butter into cubes.

    In your stand mixer, use the paddle attachment, start by creaming the butter for 5 min on high speed, scraping down the sides of the bowl and add the mascarpone and cream it together with the butter for 1 min. Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 3 parts, letting the powdered sugar mix in with butter and mascarpone before adding the next part. Scrape down the sides of the bowl and add the vanilla extract and Amaretto and give it a final mix.

    Tiramisu cupcakes on a tray.

    ASSEMBLING

    Add the buttercream to a piping bag with a big star piping tip. Pipe the buttercream of the cupcake. Dust with a bit of cocoa powder and serve it on the day, but it can also last well for a few days in the kitchen counter, in an airtight container.

    WHY USE A SCALE

    My default setting for my recipes is grams and it is the most precise way of measuring out your ingredients. It is also they way I make my recipes, so I therefore know exactly the amount needed to go into the recipes. Cups are a more unprecise way of measuring as many can filled the cups differently, plus there is much more washing 😉

    So I will always highly recommend using a scale to measure out your recipes.

    EQIPMENT

    For the best result, use an aluminum cupcake baking pan, lined with cupcake liners. Aluminum pan are light in color and therefore attracts less heat which means they bake more gently bake which results in a softer cake. If you use a e.g. a black baking pan it'll attract a lot more heat, which will then give a darker crust, that results in a dryer cake.

    I use a small cookie scoop to alternate between adding a bit of each batter to the cupcake pan. This way you can get that beautiful swirl pattern.

    See all my favorite baking tools here:

    DECORATING THE CUPCAKES

    I used a big star piping tip placed inside a piping large piping. If you don't have that specific piping tip you can use any other you'd wish to use.

    STORAGE

    Store the tiramisu cupcakes in an airtight container at room temperature. It's best enjoyed within a 1-2 days.

    MY TOP TIP

    I always use a rubber spatula to scrape down the sides of the bowl when making the cake batter. After everything has mixed together, give it one final gently fold together, to make sure everything in the bottom and on the sides of the mixing bowl has been mixed into the batter.

    Tiramisu cupcakes on a cake stand.

    Other Cupcake Recipes To Try

    • Almond Cupcakes
    • Lemon Poppy Seed Cupcakes
    • Raspberry Cupcakes
    • Chocolate and Vanilla Cupcakes

    Make sure to tag me on Instagram @juliemarieeats and leave me a review below if you made this cake. I hope you loved it! To get more ideas by following me on Pinterest.

    Tiramisu Cupcakes

    A super soft almond Amaretto and espresso cupcake topped with fluffy Amaretto mascarpone buttercream.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 22 mins
    Course Dessert
    Servings 12 cupcakes

    Equipment

    • cupcake baking pan

    Ingredients
     
     

    TIRAMISU CUPCAKE

    • 130 g all-purpose flour
    • 30 g almond flour
    • 1 teaspoon baking powder
    • 0,5 teaspoon salt
    • 100 g buttermilk room temperature
    • 1 teaspoon vanilla extract
    • 1 tablespoon Amaretto
    • 80 g butter room temperature
    • 30 g flavour neutral oil e.g. canola oil
    • 155 g granulated sugar
    • 2 large eggs room temperature
    • 1 tablespoon instant espresso powder

    MASCARPONE FROSTING

    • 270 g butter
    • 140 g mascarpone
    • 500 g powdered sugar
    • 1-2 tsp vanilla extract
    • 2 tsp Amaretto
    • A little bit of cocoa powder for dusting

    Instructions
     

    TIRAMISU CUPCAKES

    • Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.
    • Sift together the all-purpose flour, almond flour, baking powder and salt and set it aside. Mix together the milk, vanilla extract and Amaretto and set it aside.
      130 g all-purpose flour, 30 g almond flour, 1 teaspoon baking powder, 0,5 teaspoon salt, 100 g buttermilk, 1 teaspoon vanilla extract, 1 tablespoon Amaretto
    • In a mixing bowl, using the paddle attachment add the butter, flavor neutral oil and sugar and mix it on high speed for 2-3 min.
      80 g butter, 155 g granulated sugar, 30 g flavour neutral oil
    • Add the eggs one at a time into the mixture and mix it in until combined.
      2 large eggs
    • Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.
    • Add ½ of the batter into a separate bowl and sift in the espresso powder. Gently fold it together with a rubber spatula until combined.
      1 tablespoon instant espresso powder
    • Alternate by adding a bit of each of the two batters into the 12 cupcake liners and with a tooth pick swirl the two batters together. Bake them for 20-23 min or until a cake tester comes out clean.
    • Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.

    MASCARPONE FROSTING

    • Take the butter and mascarpone out of the fridge 10 min before starting. Cut the butter into cubes.
      270 g butter
    • In your stand mixer, use the paddle attachment, start by creaming the butter for 5 min on high speed, scraping down the sides of the bowl and add the mascarpone and cream it together with the butter for 1 min. Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 3 parts, letting the powdered sugar mix in with butter and mascarpone before adding the next part. Scrape down the sides of the bowl and add the vanilla extract and Amaretto and give it a final mix.
      140 g mascarpone, 500 g powdered sugar, 1-2 teaspoon vanilla extract, 2 teaspoon Amaretto

    ASSEMBLING

    • Add the buttercream to a piping bag with a big star piping tip. Pipe the buttercream of the cupcake. Dust with a bit of cocoa powder and serve it on the day, but it can also last well for a few days in the kitchen counter, in an airtight container.
      A little bit of cocoa powder for dusting

    Nutrition

    Carbohydrates: 70gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 42mgSodium: 260mgPotassium: 97mgFiber: 1gSugar: 56gVitamin A: 251IUCalcium: 86mgIron: 1mg
    Keyword cupcakes, tiramisu
    Tried this recipe?Let us know how it was!

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    Filed Under: Cupcake Recipes, Fall, Spring/Summer Tagged With: cupcake, tiramisu

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    1. Cinnamon Cupcakes - Julie Marie Eats says:
      November 29, 2022 at 2:35 pm

      […] more cupcake recipes, try Coffee Cupcakes, and Tiramisu Cupcakes, Chocolate Fudge […]

      Reply
    2. Coffee Cupcakes - Julie Marie Eats says:
      October 24, 2022 at 1:45 pm

      […] more cupcake recipes, try Tiramisu Cupcakes, Chocolate Fudge Cupcakes and Peach […]

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    Julie Marie Eats

    Hi and welcome to my kitchen!

    My name is Julie Marie and I’m a self-taught home baker, recipe developer and food photographer. I’m passionate about sharing all my recipes that are filled with tips and tricks and are easy to follow so you can enjoy an amazing cakes and treats in your home. Let’s get baking!

    xx Julie Marie

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